Filled peppers are available in various variations. The best -known version in this country is probably the one with minced meat and rice. It is not entirely clear where the origin of this dish is. Because it is native to Austria and in the Balkan kitchen, in Russian space and also in Turkey. The type of preparation differs only in nuances, for example in the spices.
I always remind me of filled peppers of my time in the day care center. As a child, it was the only place where I came into contact with typical German or at least non-Korean dishes. Some of them have remembered more than others. I still remember the green pods filled with meat with meat as well. Later I met again in the university cafeteria, in the exactly the same serving. Even if the pods looked pretty unappetizing in shape and color, I was happy to eat them. However, they were not a highlight on the menu.
The fact that paprikas can also be delicious and filled in various ways, I actually only later visited a Turkish restaurant in Berlin when I first visited a Turkish restaurant (Knofi) experience. These filled peppers definitely had nothing together with the green-gray pods from the day care center. The filling is more colorful and a little more spicy. Exactly to my taste!
Today we have a vegetarian version with a filling of rice, corinths and pine nuts, seasoned with allspice and cinnamon. This is so tasty, you don’t miss any animal ingredients.
Biber Dolmasi – vegetarian filled peppers
- 150 g Basmatireis
- 2 green pepper
- 20 ml olive oil
- 3 Tomato
- 1 Onion
- 2 HE Pine nuts
- 30 g Raisins
- 1/2 TL Pepper ground
- 1 Prise Cinnamon
- 1 TL Nane mint dried
- 1 TL brown sugar
- Salt
- 1/2 Bund smooth parsley
- 1/2 Bund Dill
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Peel the onion, dice finely and steam in a pan with a little olive oil.
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Add the pine nuts, Corinths and the rice and fry them.
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Add cinnamon, allspice, nane mint, sugar and a little salt and stir well and pour in water with approx. 200 ml of water and simmer over low heat.
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In the meantime, chop the fresh herbs and skin two tomatoes and dice finely and also add it to the pan and fry them further.
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Cut off the lid from the peppers and remove the seeds and fill with the rice mixture.
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Cut off two tomato slices from the third tomato and thus “close” the peppers.
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Put the peppers upright in a roaster or pot and fill with 200ml of water and olive oil.
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Bring the water to the boil and then reduce the heat. Over medium heat, cook the peppers with a closed lid for approx. 30-40 minutes.
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If the water overcooked, simply fill up more water until the peppers are nice and soft.
